I have been exploring pumpkin based desserts for a few months and I have to say, I’m not getting over it.
Pies, puddings, cakes, biscuits… options are endless. Pumpkin is most often combined with cinnamon, nutmeg, ginger, allspice and clove for the most comforting indulgences. This particular recipe claims to make the “Best Pumpkin Muffins” and I’ve got to hand it to the chef, they are pretty amazing.
Here are some important tips for making your cakes and muffins perfectly moist (especially vegan cakes and muffins):
- Do not over mix the ingredients.
- Quickly put the mix into the oven as soon as it is stirred. Don’t wait!
You must always have your oven at the right temperature and your pan ready before mixing. When the moment comes to mix in the wet ingredients with the dry ones, keep the stirring to a minimum (just enough for all the ingredients to be moist) and then put it straight in the oven.
All in all, these littles muffins are really simple to make and are very delicious. You might have notice I added some pumpkin seeds to the recipe. Just sprinkle them on top of the uncooked mixture before putting it in the oven. They give just the right crunchiness and add to the overall look.
Here is the recipe: http://www.theppk.com/2009/11/the-best-pumpkin-muffins/
Do I actually need to say anything more? I believe the pictures speak for themselves. This is just perfect… … moist… …unhealthy… vegan decadence.
Oh and it’s easy to do!
If you feel like indulging, here is the link:
More than ever…
It’s sunday morning, time for a special treat. Try out these delicious banana waffles.
Yes, they taste as good as they look.
Here is the recipe:
This recipe is not only delicious, but also quite healthy. It is super quick. I like preparing it in a simple soup bowl for a fancy breakfast without messing up the kitchen.
Click here to give it a go,
I’m so excited to share this recipe with you because it is oh so delicious and I’m actually jealous to not have thought of it myself. It’s a chai flavored french toast… brilliant! Oh and don’t forget the maple syrup… a lot of maple syrup!
The link to this amazing recipe is here.
I improvised these soft little biscuits in a fit of sugar craving. Don’t worry, they are still very good for you.
– 1 very ripe banana
– 1/4 cup of apple sauce
– 1/4 tsp of vanilla extract
– 1 Tbsp of ground flax seeds
– 1 Tbsp of maple syrup (agave nectar would do fine too)
– 1/2 tsp of baking powder
– 1 cup rolled oats
– some chocolate chips of your choice (I find it hard to find quality dark chocolate chips so I simply take a few squares of a good dark chocolate bar and break them apart)
Start the oven at 350F (175C).
In a bowl, mash down the banana. Add the apple sauce, the vanilla extract, the ground flax and the maple syrup. Mix until smooth. Add the oats and the baking powder and mix until all the oats are wet. Add the chocolate and stir a bit more.
Place about 1 tablespoon per biscuit of the mixture on an oiled baking sheet (or a sheet lined with parchemin paper or a non-stick silicone sheet to avoid oil completely).
Cook for 15 to 20 minutes or until the biscuit take a nice golden color.
This is a completely guilt-free banana bread. No added sugar, no added fat and I was pretty pleased with the result. The secret to keeping it moist and tender is to not over mix the dough. Just mix it enough to wet all the ingredients and then pour it quickly into a pan and plop it straight in the oven.
Click here for the recipe.